Culinary Cooking and Concepts
by Chef John Findley
Featured Food: Mushrooms Yield: Serves 10

Ingredients

  • 20 large mushrooms, stems removed
  • 8 oz. cream cheese
  • 2 oz. parmesan cheese
  • 6 oz. marinated artichokes, chopped
  • 2 oz. panko bread crumbs
  • Salt, pepper
  • Parmesan cheese for topping

Preparation

Place mushroom caps on a platter with 2 tablespoons water and cover. Cook in microwave for about 1-2 minutes. Remove and cool. Blend remaining ingredients and taste for flavor. Preheat oven to 375 degrees. Spray baking sheet with non-stick cooking spray. Place stuffed mushrooms on the tray. Place about ½ oz. of the mixture into each mushroom cap. Sprinkle each mushroom with parmesan cheese and bake for about 8 minutes until brown. Serve

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